Spices Used in Emirati Cuisine

By Cherry Crawford June 9, 2023 14 mins read 127 Views

The UAE's cuisine is a true reflection of its trading heritage and is infused with spices from across the region. Some of the most common ingredients are dates, which grow in abundance and are used in everything from desserts to flavouring salads.

Luqeymat and Jazar Halwa are two traditional Emirati desserts made from deep fried pastry that is covered in date syrup or condensed milk. They're a popular Ramadan snack.

Coriander

A versatile ingredient, coriander can be used as a fresh herb or spice. Its fresh leaves, which are sometimes called cilantro in North America, add a citrusy tang and are great for garnishing soups, meats, and dips.

The dry seeds, which are also known as dhaniya and kothmir in India, are ground or roasted to add a hearty depth of flavour to curries and sauces. It is often found in Indian spice mixes like garam masala.

It is also an important ingredient in many home remedies for stomach pain and indigestion. In addition, it can lower blood pressure and reduce cholesterol levels in the body.

Turmeric

Turmeric is a popular spice used in a variety of dishes. This bright yellow root plant adds a vibrant color and spicy flavor to many foods.

It's a powerful anti-inflammatory and antioxidant that can help support the body during cold or flu season. It's also known to reduce cholesterol levels in the body.

Traditional Emirati cuisine combines ingredients from around the world, such as cinnamon, saffron, turmeric, nuts and dried limes called loomi. It's a reflection of the UAE's trading heritage, and reflects the country's Bedouin roots.

Saffron

Saffron, a spice derived from the stigmas of the crocus flower, is used to add color and flavor to dishes. It is also known to have medicinal benefits.

It is expensive because it takes time to grow and harvest, requiring hand-plucking of the stigmas. It can also be dangerous if consumed in excess because it has a strong, bitter taste and aroma.

One of the most popular varieties of saffron in the UAE is Kashmiri saffron, which is sourced from India and has a rich red hue and sweet aroma. It is prized for its quality and is commonly used to make biryanis, pulaos and kahwa.

Garlic

Garlic is a pungent spice that adds flavor to dishes, but it’s also an essential ingredient in a number of Middle Eastern cuisines. For example, garlic is used in many Levantine salads, such as Fattoush.

It’s also a key component of some hummus varieties, a Middle Eastern dip made from chickpeas, tahini, and garlic.

As a botanically a vegetable, garlic can offer health benefits to a variety of people, including those with high blood pressure or diabetes. It contains a chemical called allicin, which seems to help reduce the risk of certain conditions.

Ghaff Leaves

Ghaff leaves are a great way to add an authentic Emirati flavor to dishes. Their spiciness is similar to saffron, and they can be used in many different dishes.

They also help give a unique flavour to desserts like luqaimat. The crunchy dumplings are often soaked in honey or date syrup, and can be served with cheese.

They are an important part of UAE culture and tradition, and were once used as a symbol of hospitality to visitors. They are now protected by laws and regulations.

Thyme

Thyme is one of the most common herbs used in Emirati cuisine. It’s a versatile herb with a strong herbaceous flavor that works well in soups, roasted vegetables and sauces.

Dried thyme can be found year-round in most major supermarkets, but it should be added toward the beginning of the recipe to ensure it retains its flavor. Fresh thyme, on the other hand, can be purchased in a bunch or group of sprigs.

Many traditional Emirati meals use meat, rice, dates and local milk products. A cup of camel milk or a sprinkle of saffron threads is often all that’s needed to add an authentic Emirati flavor to a dish.

Frequently Asked Questions

Does Thai use ginger?

Yes. Traditional Thai cooking makes extensive use of ginger. Ginger is often used in stir-fries and soups, as well as desserts and drinks, such as lassis.

Ginger is an indigenous plant of China, Japan and Korea. Its roots date back more that 5,000 years. It is thought that it originated in Southeast Asia, where its medicinal uses were cultivated.

Ginger is known for stimulating digestion and relieving nausea. It may even help prevent migraines. Ginger also helps to relieve muscle spasms, reduce joint pain, and treat arthritis.

Ginger is often fresh in Thailand. The ginger root is cut into thin strips, dried and stored in a sealed container for future use. Ginger root can be purchased in cans or jars at Asian markets.

What spices can be used in Thai cooking

Thai cuisine is known for its complex flavour combinations. These flavors are created from unique, flavorful spices which create delicious dishes.

Thai cuisine uses common ingredients such as galangal (lemongrass), kaffir lime leaves and chillies.

Each spice adds to Thai cuisine's distinct flavour profile. The most common uses of lemongrass are in soups, curries, stews, and galangal; galangal is used to add a little peppery kick to dishes, kaffir lime leaves give dishes a citrusy scent, chillies are spicy; shrimp paste gives food an umami flavour; garlic provides a sharp, pungent flavor; cilantro adds a mild aroma to dishes, cumin lends a smoky taste, while turmeric gives dishes a vibrant yellow hue.

Together, these spices combine to create complex flavour profiles unique to Thai cuisine. The combination of spices allows chefs to create dishes that are both delicious and aromatic. These spices will help you bring Thailand's flavours to your kitchen.

Which are the best Thai spice?

Galangal (lemongrass), coriander, turmeric and cinnamon are the best Thai spice. Some other good spices include cayenne pepper, clove, cardamom, black peppercorn, fennel seeds, star anise, and cloves.

Some other valuable spices include rose petals, bay leaves, curry leaves, pandan leaves, kaffir lime leaves, vanilla beans, tamarind pods, lemon grass, basil, and mint.

Statistics

Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
India contributes to 75% of global spice production. (en.wikipedia.org)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)

External Links

How To

How to Make A Garlic Press

A garlic press is a valuable tool in every home cook's kitchen. It can be used to quickly mince garlic into a paste. It can also be used to crush whole garlic cloves into buttery spreads or garlic salt.

It's possible to be confused if you don’t yet own a garlicpress. Luckily, we've got some tips to help you get started.

First, you need a large dish. Place the bowl underneath the press and pour the crushed garlic into it. Now, turn the pressure regulator to maximum.

Next, rotate the handle clockwise until it clicks. You will be able to slide the blade over the bowl by lifting the top part of your press. Continue to turn the handle counterclockwise, until the blades are closed.

Finally, take out the pressed ginger and enjoy!

Here are other ways you can make use of this versatile tool.